- 4 tablespoons butter
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup chopped celery
- 1/2 red bell pepper, seeded and chopped (about 2/3 cup)
- 1/2 yellow bell pepper, seeded and chopped (about 2/3 cup)
- 1 packet Old El Paso “Roasted Tomato” Mexican Cooking Sauce
- 4.5 ounce can Old El Paso Chopped Green Chiles
- 3.8 ounce can sliced black olives
- 1/2 cup chopped cilantro + extra for garnish
- 14 ounce bag dried cornbread stuffing
- 2 cups shredded “mexican blend” cheese
- 1 1/4 cups chicken or vegetable stock
- Salt and pepper
- Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
- Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
- Spray a 9 X 13 inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
- Bake for 30-35 minutes until the top is golden and the cheese has melted.
- Serve warm.